Tender Coconut Ice Cream

Ingredients

• 1.5 cups chopped tender coconut meat (divided)
• 1/2 cup coconut milk
• 3/4 cup tender coconut water
• 1 cup heavy whipping cream
• 14 oz can condensed milk
• 1/8 teaspoon coconut extract (optional)

Instructions

1. 1

   To a blender, add 1 cup of chopped tender coconut meat, coconut milk and tender coconut water. Blend to a smooth paste.

2. 2

   Place your mixing bowl and beater in the refrigerator for 20 minutes before you beat the cream. To a large bowl, add cold heavy cream.

3. 3

   Using your hand mixer or wire whisk attachment of your stand mixer, beat cream until it forms firm peaks. Be careful not to over-beat.

4. 4

   Add the prepared coconut paste to the whipped cream. Fold with gentle strokes, in one direction.

5. 5

   Stir in the condensed milk and mix until combined. I used the entire 14 oz can of condensed milk for this recipe. If you want it less sweet, reserve around 1/4 cup. Again, fold in gently and not vigorously.

6. 6

   Lastly add the remaining 1/2 cup of the chopped coconut to the ice cream base and fold gently.

7. 7

   Pour ice cream into freezer safe container and freeze the ice cream until set, around 6 to 8 hours.

8. 8

   Once the tender coconut ice cream is set, scoop it out and enjoy!